Curry
1 tablespoon diced galanga
2 tablespoons diced lemon grass
1 teaspoon whole coriander seeds
1 tablespoon sliced kaffir lime rind or leaves
6 whole seeded dried chili, soaked in warm water for 1 hour
6 cloves garlic
6 whole small shallots
1 teaspoon cinnamon powder
1 teaspoon star anise powder
1 teaspoon shrimp paste, optional
Marinade:
2 pounds chicken, pork, beef or lamb, cut into 1 inch cubes
1/4 cup curry powder
1 teaspoon turmeric powder
2 tablespoons sweet black bean sauce
1/4 cup olive or vegetable oil
1/4 cup red curry or panang curry paste
2 to 3 cups vegetable stock or fresh water
3/4 cup tamarind juice
3 tablespoons palm sugar, brown sugar or honey
4 tablespoons Thai fish sauce seasoning
1 cup unsalted raw peanuts, optional
16 cloves small pickle or regular garlic
1/4 cup thinly sliced ginger
Pound curry paste ingredients in a mortar and pestle or place in a food processor blends until it become paste or you can buy a jar of red or panang curry paste, it will do. Place pork into a large bowl adds curry powder, turmeric and sweet black bean sauce. Rub the chicken until it thoroughly coated and set aside for 20 minutes. Place oil into a large deep skillet over high heat, add curry paste and stir for a minute, until you be able to see red color from curry paste appear. Add marinated chicken and stir for 2 to 3 minutes, Add remaining ingredients and bring to boil. Reduced heat to low, cover the skillet and simmer for at least 1 hour or until meat soft and tender.
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